Sort by
Refine Your Search
-
Category
-
Program
-
Employer
- FCiências.ID
- CIIMAR - Interdisciplinary Center of Marine and Environmental Research - Uporto
- Universidade Católica Portuguesa - Porto
- Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento _IST-ID
- Faculty of Sciences of the University of Porto
- Politécnico de Leiria
- REQUIMTE - Rede de Quimica e Tecnologia
- Centro de Engenharia Biológica da Universidade do Minho
- Champalimaud Foundation
- Instituto Nacional de Investigação Agrária e Veterinária, I.P.
- Instituto Politécnico de Bragança
- Instituto Politécnico de Coimbra
- Instituto Politécnico de Viseu
- Instituto Superior de Economia e Gestão
- Instituto de Investigação e Inovação em Saúde da Universidade do Porto (i3S)
- UNIVERSIDADE DE ÉVORA
- University of Minho
- University of Trás-os-Montes and Alto Douro
- 8 more »
- « less
-
Field
-
scientific area: Engineering Sciences and Technology Specific scientific area: Food Engineering and Technology Work Plan: The work plan consists of evaluating the rheological properties of hydrated legume
-
FieldAgricultural sciences » OtherEducation LevelUndergraduate Skills/Qualifications Student enrolled in a Master's Program in Food Quality and Safety or related fields. Specific Requirements 1) Theoretical and
-
Instituto de Investigação e Inovação em Saúde da Universidade do Porto (i3S) | Portugal | 21 days ago
Investigação e Inovação em Saúde, Porto, Portugal. Scientific Area: Biology. Project Title: “Genomic and phenotypic traits contributing to persistence of Listeria monocytogenes in food processing environment
-
Sciences, Food Engineering, Chemistry, Biochemistry or related areas. . RECIPIENTS: Students enrolled on an integrated master's degree, master's degree or doctorate in Dietetics and Nutrition, Nutrition
-
the impact of taste on survival, nutrition and, more recently, health and well-being. In food science research, the study of taste perception is gaining importance as a tool to address the epidemic
-
11 Apr 2024 Job Information Organisation/Company Faculty of Sciences of the University of Porto Department GreenUPorto - Sustainable Agri-Food Production Research Centre (Vairão and Campo Alegre
-
) Curricular experience in laboratory practice in food chemistry and/or evidence of professional experience in the area of food chemical analysis and in the development of analytical methods for the detection
-
collection tasks using participatory methodologies, development and implementation of methodologies and applications based on citizen science for monitoring consumption habits and food waste and adherence
-
2 Apr 2024 Job Information Organisation/Company Instituto Superior de Economia e Gestão Research Field Agricultural sciences » Agronomics Researcher Profile First Stage Researcher (R1) Country
-
of Neuroscience; Skill in the use of statistical analysis software (such as SPSS, R, or Python); Knowledge about sustainable practices in the food sector; Proficiency in English (written and spoken); Ability